Tried and True Chocolate Chip Cookies

Tried and True Chocolate Chip Cookies are exactly what the name says. Tried. True. Chocolate Chip cookies that turn out a little crispy, gooey in the middle, perfect every time. The last recipe for classic chocolate chip cookies you will ever need!

Is there anything better after a long day at school than a melt-in-your-mouth Tried and True Chocolate Chip Cookie? I’ve made lots of chocolate chip cookies in my life, and I’m here to tell you this is the one. That recipe you’ll be known for. The chocolate chip cookie recipe you’ll make over and over and over again.

If you’ve ever made chocolate chip cookies, you’ve probably had a baking failure. Am I right?
Today, we are going to solve that problem. Once and for all.NO MORE CHOCOLATE CHIP PANCAKE COOKIES. Ever again.

In 2010, after months of testing methods and ingredient combinations for baking chocolate chip cookies, I came up with a recipe that works. Every. Single. Time.
Since then, I’ve continued to update, simplify and improve this recipe for Tried and True Chocolate Chip Cookies. For the original recipe, with step by step photos, check out this post. This recipe is a one bowl, 20 minute (start to finish) success.

I’ve made these cookies a few hundred times. Everyone- from young neighbor kids to folks in nursing homes love these cookies.
I know you’re going to love them too.
Happy Baking!

Instructions

For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.

Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).

After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.

Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.

Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.

Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.

Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. I have had great success with simply PULSING the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.

If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand if using a stand mixer, and fold in the flour. This is only necessary if the dough is sticky.

Using a cookie scoop, drop onto un-greasedbaking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet.

Flatten slightly with the palm of your hand.

If using convection, bake for 7-10 minutes until golden brown.

If using regular (non convection) oven, bake at 375 for 10-12 minutes.

Cookies should be slightly golden and the cookie should not be wet on top.

Cool on baking sheets completely.

Notes

Tips:(or my mini-epistle on cc cookie making and baking)

-Only use butter. No margarine. Unsalted butter is best. The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 18-20 seconds. My microwave is not super powerful. Your microwave will probably differ from mine. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation. If you have microwaved the butter and it is too soft, you can make the cooked dough and either add an additional 2 tablespoons of flour to the dough or refrigerate the dough for about 30-45 minutes before baking.

-*Our altitude is about 4,400 ft. I use about2 3/4 cups flour total. The original Toll House recipe calls for 2 1/4 cups.

-Don't over beat the butter-sugar mixture, or the batter will become too soft, and your cookies will not be beautiful and puffy. They will resemble pancakes.

-Don't sift the flour.

-Use eggs that are straight out of the refrigerator. Most bake recipes call for room temperature eggs. This recipe is designed for cold eggs. If you use room temperature eggs, the cookies are more likely to spread while baking.

-There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!

-I think two of the biggest mistakes made while baking cookies are: 1-Over mixing. This will cause the batter have too much air incorporated, producing a fluffy, instead of a chewy cookie. As stated in the updated recipe, I usually just pulse the mixer after the dry ingredients are added, which creates more of a folding action instead of mixing. 2-Over baking. Under baking is good! Not under baked to the point the cookie is wet and doughy, but just until the top sets, and the dough looks like it has a bit of a crust.

-Chocolate chips - For semi sweet, I use Nestle Semi Sweet chips. I have also had good luck with Trader Joe's brand semi sweet chips or Hershey's Chocolate Chips. Nestle is my favorite for day in day out semi sweet chips. For Milk Chocolate, we prefer Guittard . The chips are called Maxi Chips and are sold in a silver colored bag.

-If the cookie spreads too much, or the edges are not even, I take a small spatula and push the edges inward to create a cookie that is round. This has to be done immediately after removing from the oven, or remove the pans half way through baking and push the sides in to form a circle. Place pan back in oven and finish baking.

-High Altitude info: Not recommended-directions on Nestle Chocolate Chip package for high altitude- I have tried this variation, and DO NOT like the result. The cookies aren't quite sweet enough, and have a crispy more cake like texture. Here are the directions on the package: (again I DO NOT recommend using this method, but have printed it here as an FYI) Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

-Last tip. Mound the cookie into a ball. I make them about the size of a golf ball. I use a cookie scoop, because it's easier for me. For years, I just used a spoon, and then shaped them by hand. Make sure to flatten the cookie just a little bit before baking. To yield 18 cookies use a 2 1/4 inch scoop.

If you want to watch a step by step cook along with me video, I have a tutorial here!

About abountifulkitchen

Comments

Thank you SO much for the very detailed instructions. I have always wondered why my cookies didn't turn out like I wanted them to. I always beat the butter and eggs until they were super fluffy. These sound fabulous! I think chocolate chip cookies are in my afternoon plans!

Hi,I am about to make these cookies…even though I'm pretty sure I've made them before. (i have tried 82% off your baked goods recipes) Anyway, I happen to only have medium eggs at the moment, instead of the recommended "large eggs". Would 2 1/2 medium suffice? Or perhaps 3? TIA

…and I used two plus I beat one extra in a cup, and added half of the beaten egg. You see, I was too impatient to wait for a response. :/ The dough tastes good, so if the cookies don't turn out, I can just eat the dough. Win/Win.

Hi Bethany,I would start with about 2 1/4. My guess is you will need a total of about 2 1/2 . If the dough still seems sticky, add a tablespoon at a time, just until the dough is not sticky. Let us know how it bakes up at Sea Level! thanks.

I'm a baker. I can bake anything! But that basic freakin' chocolate chip cookie recipe on the back of chocolate chip bags has messed with me for years! I always ruin them. I've never been able to understand it. They always tasted good, but they looked like crap…and we eat with our eyes, right? But then yesterday, I watched you on Studio 5 and I knew you had come to rescue me! And listen–I just made this recipe and they are BEAUTIFUL in every way…taste, texture, & appearance. Your tips are magical. I will no longer be afraid of that recipe on the back of the bag! And my husband will no longer be able to mock my sad little cookies. Thanks!

Hi Si! My family has fallen in love with this recipe…I am so glad that I found it on your beautiful blog! My daughter in law grew up in Bountiful so I will have to ask her about Plates and Palates and will have to go there the next time I am in Salt Lake County (I'm in Alpine). Thanks so much for stopping by. I don't know if you go to blogging conferences but if you are planning on going to the Six Sisters Conference in February, I'd love to hook up! Deb

I think that you are the most wonderful woman on the planet! I have been on the phone with my mom, sister, and neighbors, telling them I FINALLY made my 1st batch of good cookies!! THANK YOU for the recipe, and all the helpful tips! I think I have been over mixing my whole life! I feel like I do a decent job cooking, with the exception of cookies—until now! THANKS!!

big thank you for this recipe! My husband L-O-V-E-S chocolate chip cookies and I have failed so many times, and swore I would never try again. My sister showed me this recipe and I thought what the heck. I will never forget my hubbys face when he bit into one of your cookies and said "they're actually good!" ????

Hello! I’m currently making these cookies now. I’ve been very conscientious to not over mix. I’m noticing there are still chunks of butter in the dough that aren’t full mixed in. Is that how it should be?
Thank you!

I’m trying this recipe for the first time and I’m confused about the convection instructions. When I enter a convection temperature into my oven, it automatically adjusts the temperature down by about 25 degrees. So, when I bake these cookies on convection, should I use my ovens adjusted temp, 350 degrees, or should I type in 400 so it bakes at convection adjusted temp for 375?

I’d love to know how much flour you use by weight. I’ve made this recipe a couple of times and had some successes and some failures. I think it depends on how I measure my flour. How many ounces do you use?

I’m a bit embarrassed to say but we have made your cookies a hand full o times over the last few weeks and are starting another batch right now. They seem to disappear before They even have time to cool and are the most requested treat from my little guy. I have never found a recipe that gives me consistent results until this one and absolutely love all of your tips!

Thanks so much Jesseca! That is the exact reason I spent so much time working on this recipe, I was so tired of making batch after batch that didn’t turn out! Thanks so much for the thoughtful comment <3

Kristina, Sifting the flour makes it lighter, and the consistency of the all purpose flour is perfect in this recipe. I never sift flour for my cookie recipes! This recipe does have a cup of cake flour which is very light and works well with the all purpose flour. I think you’ll love this recipe!

Megan,
This recipe does not include cake flour, maybe you are confusing this with the Levain Bakery CC Cookie recipe? All purpose flour in the Tried and True recipe! Give this a try, I know you’ll love it!
xo
Si

Just taking the last batch out of the oven. I have tried a lot of chocolate chip cookie recipes and this is a great one! A definite keeper for my recipe collection. I followed your suggestions and they were great. Thanks!

Hi Rachel, Years ago, we used to make cookies without a mixer. You can cream the butter and sugar together until smooth, you may need to soften the butter a bit more or beat a while longer than the directions state, since you are using a hand mixer. No worries. Just keep the beater speed at medium, you don’t want to beat in a lot of air. When you have the butter and sugars creamed, add the eggs and mix until smooth, just a few seconds. Then just remove the beater and add all of the dry ingredients, including chocolate chips and fold in. If the dough seems sticky, fold in a tablespoon or two of flour.
thanks for reading ABK!
xo
Si

I’m so glad you read my Notes- once you learn a few tips, these cookies will never disappoint! I just made a batch myself last night. Let me know how the volunteers liked them.
Thanks for reading ABK!
xo
Si

These were delicious! I really found your tips helpful and I followed them all. I have such a hard time finding “THE BEST CHOCOLATE CHIP COOKIE” because everyone’s opinion on the best is different, and frankly I don’t care for many of them. This is officially printed and going in my keepers cookbook.

Hi! I have become a loyal follower of Bountiful Kitchen and whenever I am searching for a recipe I Always check your blog first to see if you have the recipe and if you do I look no further! I love baking and have come to have somewhat of a reputation for the treats I bake (just amoungst the small circle of people I pawn my goods onto). When I first got married and got my first kitchen aid I would bake cc cookies and my husband loved them and his love for them kind of ignited my love for baking. I have the toll house recipe memorized and can make a batch super fast but over the years I always find myself wondering if they will turn out.. i just tried this recipe as my frustration with my cc cookie results had me defeated and I just have to let you know this recipe is a game changer! Life changer (dramatic I know but of all the things I bake my husband just likes the classic chocolate chip cookie best) and like an epiphany (duh, I try every other recipe why would I have waited so long to try a recipe for a cookie that is like the foundation of my baking!).
Thank you!
Amy

Amy,
This recipe is just what it says- Tried and True! My go-to for chocolate chip cookie lovers and such a delicious treat. I’m glad your husband gave it his approval. Now just memorize this recipe and you’re good to go!
Thank you for being such a loyal follower!
xo,
Si

I made these today and the first batch, i add an extra tablespoon of flour and it went flat. I had to add at least maybe a 1/3 or 1/2 of a cup. I feel like i did everything right except maybe over mixing? What do you recommend?

Megan,
I wonder if your butter was too soft? That’s a common problem. Did you refrigerate your dough before baking? I’m sorry it didn’t produce the results you were looking for. The less you mix this dough, the better.
Thanks for reading ABK.
xo,
Si

I’m looking to make a Chocolate Chip cookie “cake” – a cookie that is baked like a bar cookie but in a round or heart shape cake pan with the same yummy texture as a chewy choc chip cookie. Have you tried something like that with this recipe?

CJ,
Yes, You can use this recipe as a pan cookie or in the shape of a heart. The cookie should take about 17 minutes to cook, but all ovens are different, just keep an eye on it and remove from the oven when the top turns golden brown.
Any way you cook these, they are delicious! Send me a picture of your creation; I’d love to see.
xo,
Si

I just made these and used my ovens convection setting. They look exactly like your picture. I don’t think that’s ever happened to me before! Can’t wait to try them and see if my husband likes them too.

Michelle,
I’m so glad this recipe turned out well for you! I hope this becomes your “Tried and True” go-to recipe for chocolate chip cookies. Let me know how you like them.
Thanks for reading ABK.
Xo,
Si